of Mt^ttaUts. 2 1 



in a ^ purer body 5 and poffibly 

 not without fome Vegetable 

 Tinfture^ tranfmitted to the Bean. 

 Whereas^ were the Bea^ naked, 

 the Sap muft needs be 3 asover- 

 copious^ fo but crude and imma- 

 ture, as not being tiltred through 

 fo fine a Cotton as the Coats be. 

 And as they have the ufe of a 

 Filtre to the tranfient 6^^]? 5 fo of 

 a Veffel to that which is ftill de- 

 pofited within them 5 being ahke 

 accommodated to the lecurer 

 Fermentation hereof^ as Bottles or 

 Barrels are to Beer^ or any other 

 Fermentative Liquor, 



And as the Fermentation is pro- 

 moted by fome Aperture in the 

 Veflel 5 fohave we the Foramen \n 

 the upper Coat alfo contrived 5 

 that if there (hould be need of 

 fome more aiery Particles to ex- 

 cite the Fermentation^ through 

 this they may obtain their Entry : 

 Or;> on the contrary ^^ fhould there 

 C 3 be 



